Put a fun new spin on a classic recipe and make a New Tra-Dish! This one comes from Christine, the lady behind Foody Schmoody, who put a tasty twist on the familiar classic Chicken Cacciatore.
It’s a calzone recipe that’s out of this world!
Check it out below:
Chicken Cacciatore on it’s own is amazing and I actually serve it often, over pasta. It’s one of my husband’s favorite meals, so not only did I want to impress all of you readers, but I had to wow my biggest critic, THE HUSBAND.
I didn’t want to mess with the delicious simplicity of the meal too much, after all, we’re all busy and don’t have hours to be in the kitchen (if you do, please tell me your secret) on a weeknight.
Knowing that pizza and calzones are pretty much a favorite across the board, I knew right away, I wanted to take all the yummy goodness of chicken cacciatore and stuff it right inside of a calzone! And topping this bad boy with gooey mozzarella cheese couldn’t be a bad idea either, right?
The traditional Chicken Cacciatore is generally made with chicken thighs, however, you’ll see that I used boneless chicken breasts. The only reason behind this is I generally have boneless chicken breasts in the refrigerator at all times, so should the mood strike, I can whip up one of these calzones. The other change I made to the Ragù traditional recipe was adding capers. If you aren’t a fan of capers just leave them out. You know me, it’s all about versatility.
Chicken Cacciatore Calzones
1 T olive oil
2 large chicken breasts, boneless, skinless chopped into bite sized pieces
1 sweet onion, diced
1 green bell pepper, diced
4 oz freshly sliced mushrooms
2 T capers, drained (optional)
1 jar (24 oz) Ragú® Old World Style® Traditional Sauce
2 one pound balls of pizza dough
4 slices mozzarella cheese
1. Place empty pizza stone or baking sheet in oven and preheat oven to 400.
2. Heat oil in a large non stick skillet, over medium/high heat. Add chicken and brown for 4-5 minutes. Add onion & green pepper and cook another 5 minutes, stirring occasionally. Add mushrooms, capers and Ragú® Old World Style® Traditional Sauce, stir and simmer until chicken is cooked through, about 10 minutes.
3. Roll each pizza dough into the shape of a circle. Add chicken cacciatore mixture to one half of each dough, leaving a 1 inch edge. Place 2 cheese slices over filling in each calzone. Fold other half of dough, over the top and press edges together tightly. You can crimp edges with a fork if desired or simply pinch together with fingers.
4. Transfer calzones to preheated pizza stone or baking sheet and bake 15 minutes.
5. Allow to cool 5 minutes before slicing. Enjoy!
Notes: If you prefer a crisper “crust” brush top of calzone with olive oil prior to placing in oven.